Moroccan Spiced Spaghetti Squash
This recipe is from the excellent smittenkitchen.com food blog. We provide instructions to either microwave the squash quickly, or roast it in the oven – your choice! This works great as a side or as a main dish with couscous and some sautéed greens. Serves 4.
1 (3½- to 4-pound) spaghetti squash
4 Tablespoons unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon cayenne
¾ teaspoon salt
2 Tablespoons chopped fresh cilantro (or flat-leaf parsley, if you’re cilantro-averse)
- If cooking the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
If roasting the squash in the oven – either roast whole or cut in half: If roasting the squash whole, pierce it all over with a small sharp knife to prevent bursting, and bake it in a 375°F oven for one hour. If you are good with a big, sharp knife, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.
- If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin.
- Toss with the spiced butter and cilantro and serve.